Rice with Chicken and Eggs

Main Dishes | French cuisine

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Rice with Chicken and Eggs

Ingredients

Onion - 1 piece
Poultry - 3 lbs
Garlic - 2 cloves
Carrot - 2 pieces
Bay leaf - 1 piece
Dry White Wine - 6 fl oz
Long-Grain Rice - 17.6 oz
Butter - 2.8 oz
Safflower Oil - 2 tablespoons
Wheat Flour - 2 tablespoons
Whole egg - 2 pieces
Parsley - 3 stems
Salt - to taste

Step by Step guide

Step 1

Place the chicken in a large pot, cover with water, add a pinch of salt, the onion, garlic, bay leaf, white wine, and sliced carrots. Cover with a lid, bring to a boil, skim off the foam, reduce the heat, and simmer for 1.5 to 2 hours until the chicken is cooked. Remember to skim off the foam.

Step 2

Meanwhile, cook the rice: bring a pot of unsalted water to a boil, add the rice, stir with a wooden spatula, and cook on high heat for 12 to 15 minutes until the rice is tender. Drain the rice in a large colander and rinse well under cold water. Let the water drain and set aside.

Step 3

Remove the chicken from the pot and separate the meat from the bones. Place it in a bowl and add a little broth to keep it warm.

Step 4

Make the sauce: heat half of the butter along with the sunflower oil in a pot, stir in the flour, and cook, stirring, for 2 minutes. Pour in 750 ml of chicken broth and cook, whisking to avoid lumps.

Step 5

In a bowl, beat the egg yolks and carefully pour in a little broth to temper them so they don't curdle. Add finely chopped parsley, mix, and add it all to the pot with the sauce. Season with salt if needed. Add the chicken, stir, turn off the heat, but do not let the mixture cool.

Step 6

Heat the remaining butter in a saucepan, add the rice, season with salt, and heat while stirring with a wooden spatula. Then place the rice in a ring mold, invert it onto a serving platter, and place the chicken in sauce in the center. Serve immediately.